AIT Thesis no.FB-12-20
Effects of lactic fermentation on total polyphenol content and antioxidant activity of ginger (Zingiber officinale roscoe), galangal (Alpinia galanga Linn) and Java turmeric (Curcuma xanthoriza Roxb)
by Ramdhan, Tezar
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AIT Thesis no.FB-12-21
Enhanced viability of Lactobacillus Plantarum in probiotic enriched coffee
by Troung Phuong Mai
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AIT Thesis no.FB-12-22
Incorporation of isolated probiotic from fish gut in feed as functional additive for healthy and value added fish production
by Kumaree, Kishore Krisshna
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AIT Thesis no.FB-13-01
Fortification of alkaline water by encapsulated bilberry anthocyanin in biopolymeric beads and in vitro studies for targeted delivery in Colon
by Supriya, Rashmi
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AIT Thesis no.FB-13-02
Carboxymethylatation of kappa carrageenan and evaluation of physicochemical and antibacterial activities
by Sadiq, Muhammad Bilal
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AIT Thesis no.FB-13-03
Enzymatic production of xylooligosaccharides from coconut husk and their prebiotic effects on growth of Lactobacillus plantarum
by Krittayawan Bhumiwat
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AIT Thesis no.FB-13-04
Functional properties and antimicrobial activities of banana (Musa Sapientum L) flower proteins
by Kewalee Sitthiya
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AIT Thesis no.FB-13-05
Isolation of pathogens in eggs from farms and markets in Thailand and analysis of their resistance to commercial antibacterials and lactobacilli
by Siriporn Chaemsanit
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AIT Thesis no.FB-13-06
Production, characterization and antimicrobial properties of nanofibers from coconut husk by fermentation with rumen microbes
by Chum Chantha
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AIT Thesis no.FB-13-07
Effect of fermentation temperature and types of bean on Thai traditional fermented soy sauce
by Proudponn Sumetha-Aksorn
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AIT Thesis no.FB-13-08
Comparison of bioethanol production from corn and tapioca starch by conventional and raw starch hydrolysis processes
by Sarocha Pradyawong
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AIT Thesis no.FB-13-09
Effects of freezing rate and reheating methods on qualities of cooked rice
by Suttirat Boonthajit
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AIT Thesis no.FB-13-10
Antioxidant properties and superoxide dismutase activity of melon (Cucumis melo) functional beverage
by Witchaya Traichok
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AIT Thesis no.FB-13-11
Effects on quality of processing instant blended aromatic rice (KDML 105) and black rice (Hom Nil)
by Tanakorn Jantaraprapa
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AIT Thesis no.FB-13-12
Extraction of polyphenols from longan seeds and production of longan beverages
by Petcharat Sangkamkad
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AIT Thesis no.FB-13-13
Encapsulation of virgin coconut oil in blends of soy/rice protein, chitosan and gum arabic
by Thuzar Mon
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AIT Thesis no.FB-13-14
Antimicrobial and antioxidant activities of extracts from the blacks in Thanh Hoa Province, Vietnam
by Huang, Luying
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AIT Thesis no.FB-13-15
Enhancing nutrient value of sorghum by fermentation and the application in bakery product
by Istianah, Nur
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AIT Thesis no.FB-13-16
Antibacterial effect against Streptococcus pneumoniae of bioactive extracts from natural beehives (Apis mellifera) from East Java, Indonesia
by Nugraheni, Zjahra Vianita
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AIT Thesis no.FB-14-01
Effect of supportive enzymes on fermentation performance and oil recovery efficiency from corn dry-grind ethanol production
by Pawarisa Luangthongkam
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